-
Lightly spray a medium non-stick frying pan with oil and heat over a medium-high heat. Add chopped ham and cook, stirring, for 5 minutes or until crisp, then remove from pan. Add mushrooms and cook until soft.
-
Meanwhile, cook spaghetti according to packet directions. Drain, reserving ¼ cup of the cooking water. Return pasta to pan and keep warm over low heat.
-
Combine eggs, two milks and parmesan in a large jug. Add reserved cooking water, egg mixture, ½ the parsley and ½ the ham to pasta. Toss gently to combine so egg mixture starts to set and ham is warmed through. Serve pasta topped with remaining parsley, ham and mushrooms.
-
Serve with a salad of green oak leaf lettuce, mesclun lettuce leaves and chopped fresh chives drizzled with a mustard vinaigrette (vinaigrette can be made by whisking together the Dijon mustard, red wine vinegar and olive oil).
